Spiced tortilla de patatas with roast garlic sambal yogurt

The best tortilla de patatas I've ever had was in Madrid when I was there a few years ago with my sister. It barely held together, might have had truffle, but most importantly was accompanied by a 2€ glass of cava which my Swedish price minded self was rather ecstatic about. In April 2020 I was supposed to go back to Madrid with friends but then, well, you know. So after about a year and a half of emailing increasingly aggressively with the traveling agency from which we purchased our flights (note to world to always book directly with an airline) we finally received vouchers for our cancelled trip! As long as we'd fly to exactly the same destination, with exactly the same people, for exactly the same price we could use our vouchers to book a new trip.. was the flight more expensive we'd have to pay the difference and a €50 handling fee. Was the flight cheaper we would not get the difference back and have to pay a €50 handling fee. A great deal indeed. Long story long: we're going to Madrid in a few weeks yaaay!!! because ofc the voucher expires by the end of the year.

Best hope this 2€ per glass cava and tortilla de patatas place is still around.

Ingredients #

For 2:

• Olive oil
• 8 large potatoes
• 6 eggs
• 6 garlic cloves
• 1 teaspoon black mustard seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon cinnamon
• 1 tablespoon sambal oelek
• 4 tablespoons Greek yogurt
• Salt
• Pepper

Method #

1. Heat up the oven to 200 degrees, and pop in 2 unpeeled garlic cloves wrapped in tin foil as you turn it on.

2. Grate the potatoes wrap them in a clean kitchen towel and squeeze out the water.

3. Heat up some olive oil in small oven safe skillet I used a cast iron one, and add the spices to bloom them.

4. Finely mince 4 garlic cloves and add them to the skillet to fry until fragrant, then add the grated potatoes. Season with salt.

5. Whisk the eggs and pour over the potatoes, stir everything together and then bake in oven for 20 minutes or until golden brown.

6. Mix the yogurt and sambal together and season with black pepper and some salt.

7. Once golden brown, take out tortilla and tin foil wrapped garlic. Squeeze the garlic cloves into the yogurt and mix together. Plate everything up and enjoy!

I think the memo was clear on this but just to be sure: best enjoyed with cheap cava.